Ingredients
1 kg chicken thighs
¼ tsp SIDS CRAZY SALT
1 orange bell pepper
250 g broccoli florets
1 medium onion
3 spring onions
2 tbsp rice bran oil
STIR FRY MARINADE:--
½ cup GF soy sauce
2 tbsp brown sugar
3 tbsp sesame oil
1 tbsp cornflour
1 tbsp fresh ginger
Directions
In a small bowl, whisk together the soy sauce, brown sugar, sesame oil, and ginger to create the stir fry marinade. Set aside.
Cut the bell pepper into strips and the broccoli into bite-sized pieces. Slice the onion into half rings and chop the spring onion. Cut the chicken thighs into bite-sized pieces then sprinkle with SIDS CRAZY SALT.
Preheat a wok or a large deep-frying pan over medium-high heat. Add the rice bran oil to the hot wok, then add the chopped peppers, onions, and broccoli. (Save the spring onion for later) Sauté, stirring constantly, until the veggies are golden brown. Transfer them to a plate and set aside.
Increase the heat to HIGH. In the same wok or pan, add the chicken and cook until it turns golden brown. Add the cooked veggies and the spring onions to the pan. Pour the sauce in, give everything a good toss, and cook on LOW for 2-4 minutes, until the sauce slightly thickens. All the veggies added back to the chicken.
Serve the stir fry with your favourite sides and enjoy.
